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Creamy Butternut Squash Linguine with Fried Sage

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Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal.

Sweet squash and earthy sage are such a classic combination! This pasta sounds wonderful–definitely perfect for a lazy Friday night dinner. :)

Adapted from Bon Appetit's Winter Squash Carbonara with Pancetta and Sage (February 2014).

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Ingredients

  • 2 tablespoons olive oil
  • 4 oz. pancetta (Italian bacon), chopped
  • 1 tablespoon finely chopped fresh sage
  • 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into 1/2” pieces (about 3 cups)
  • Ingredients
  • 1 small onion, chopped
  • 2 cloves garlic chopped
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 12 oz. fettucine or linguine
  • 1/4 cup finely grated Pecorino, plus shaved for serving

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 1

Directions

1. Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

2. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

4. Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.

Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

Do Ahead: Squash purée can be made 3 days ahead. Let cool; cover and chill.

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